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Spring Onion Pancakes
Main ingredients | Spring onions, Light soy sauce, White vinegar, Fresh red chillies, Refined flour, Rice flour, Cornflour, White pepper powder, Egg, Toasted white sesame seeds, Oil |
Cuisine | Korean |
Course | Snack |
Prep time | 20-25 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 8 small spring onions
- ⅓ cup light soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon chopped fresh red chillies + to sprinkle
- 2 teaspoons chopped spring onion bulbs
- Salt to taste
- 1 cup refined flour (maida)
- ¼ cup corn flour
- ¼ cup rice flour
- A pinch of white pepper powder
- 1 egg
- Oil for cooking
- Toasted white sesame seeds to sprinkle
Method
- To make the dip take light soy sauce in a bowl, add white vinegar, fresh red chillies, spring onion bulbs and salt and mix well.
- Take refined flour in a mixing bowl, add corn flour, rice flour, salt and white pepper powder and mix.
- Make a well in the centre and break egg into it. Add 1¾ cups water and whisk well. Set aside for 10-15 minutes. 20
- Trim the upper and lower portion of spring onions and slit them vertically from the centre.
- Heat a little oil on a non-stick tawa. Arrange half the spring onions and pour half the batter over them. Press well.
- Sprinkle white sesame seeds, red chillies and cook on low heat for 3-4 minutes.
- Flip and cook on other side for 3-4 minutes more on low heat.
- Make one more pancake similarly.
- Cut the pancakes into squares and place them on a serving plate and serve hot with the dip.
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